COOKING METHODS II PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
ASP102	COOKING METHODS II	2	4	3	6

GENERAL INFORMATION
Language of Instruction :	Turkish
Level of the Course Unit :	ASSOCIATE DEGREE, TYY: + 5.Level, EQF-LLL: 5.Level, QF-EHEA: Short Cycle
Type of the Course :	Compulsory
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit	Lecturer MÜZEYYEN BÜŞRA SAĞLAM
Instructor(s) of the Course Unit	Lecturer REVŞEN AKAY
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	Chopping and cooking methods to prepare dishes using a variety of international qualifications give.Chopping and cooking methods to prepare dishes using a variety of international qualifications give.
Contents of the Course Unit:	cooked in preparing meals / prepare

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
The grill (grill) to prepare meals cooked
Steaming (steam) to prepare meals cooked with / prepare
Products make the process of cooking oil / make
Poaching (80-90 degrees hot water, cooking) preparing meals / prepare
Braising meat dishes cooked to prepare / prepare
Smoked (smoke) to prepare meals cooked with / prepare
Gratinating cooked products to prepare / prepare
Roti (by turning a large piece of meat) cooked in preparing meals / prepare

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	-	Breakfasts	-
2	-	Soups	-
3	-	Fish	-
4	-	Shellfish and Seafood bark	-
5	-	Eggs	-
6	-	Meat	-
7	-	Products and Meat Offa	-
8	-	MID-TERM EXAM	-
9	-	Poultry	-
10	-	Salads	-
11	-	Toppings, and Paste	-
12	-	Fresh Vegetables and Usage	-
13	-	Legumes and Cereals	-
14	-	Pastries	-
15	-	Desserts	-
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description

Level of Contribution
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	HAS A BASIC KNOWLEDGE ABOUT THE THEORIES, FACTS AND GENERAL PRINCIPLES OF COOKING.						5
2	HAS A KNOWLEDGE ABOUT THE PREPARATIONS, PROFESSIONAL STANDARDS AND PRACTISE IN COOKING FIELD						5
3	HAS A KNOWLEDGE ABOUT THE INTERNAL AND EXTERNAL EFFECTS OF THE ORGANIZATIONS IN COOKING FIELD					4
4	HAS A KNOWLEDGE ABOUT THE PROCESS OF SERVICE AND OPERATIONS OF COOKING FIELD.						5

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	PERFORMS THE PROCESS OF SERVICE AND OPERATIONS OF COOKING FIELD.						5

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	MEETS THE NEEDS AND REQUESTS OF THE CUSTOMERS BY SATISFACTORY, EVALUATES, DEVELOPS AND PRODUCES SOLUTIONS TO PREVENT THE PROBLEMS WHICH COULD AFFECT THE PROCESS OF SERVICE.					4
2	FOLLOWS THE CHANGES OF INTERNAL OR EXTERNAL ENVIRONMENT IN THE ORGANIZATIONS IN HIS/HER FIELD, MAKES RATIONALIST ANALYSIS, INTERPRETS, MAKES A DECISSION AND ACCOMODATES HIMSELF/HERSELF ACCORDING TO THOSE CHANGES						5
3	MAKES SELF EVALUATION AND DRAWS CONCLUTIONS OUT OF PRACTISES.					4
4	DETERMINES THE PROBLEMS IN HIS/HER FIELD, PRODUCES SOLUTIONS AND PRESENTS.					4

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	USES THE KNOWLEDGES OF COOKING ACQUIRED IN BUSINESS ENVIRONMENT AND VOCATION.						5
2	ACQUIRES KNOWLEDGE ABOUT THE PHSICAL ENVIRONMENT, EQUIPMENTS AND DEVICES AND TECHNOLOGY IN COOKING FIELD, HOW TO USE AND PROTECT THEM BY MAINTAINING..					4

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	WORKS STAND-ALONE WHILST PERFORMING HIS DUTY IN HIS/HER FIELD.						5
2	WORKS AS A MEMBER OF THE TEAM AND TAKES RESPONSIBILITY.						5
3	MANAGES HIS/HER TECHNICAL AND PROFESSIONAL DUTIES IN A COMPLICATED AND UNFORSEEN EVENTS.					4
4	TRACKS THE DEVELOPMENTS AND PRACTISES IN HIS/HER FIELD AND USES THEM IN HIS/HER JOB.					4
5	HELPS THE DEVELOPMENT OF HIS/HER COLLEAGUES’ VOCATIONAL KNOWLEDGES AND SKILLS AND EVALUATES THEIR PERFORMANCES EQUALLY.						5

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	LEARNS HIMSELF/HERSELF, MANAGES HIMSELF/HERSELF AND HIS/HER TIME AND EVALUATES HIS/HER SUCCESS.						5
2	TRACKS ACTUAL DEVELOPMENTS RELATED TO HIS/HER FILED AND JOB.					4
3	ALWAYS UPDATES AND DEVELOPS HIS/HER KNOWLEDGE, SKILLS AND PROFESSIONAL COMPETENCE RELATED TO HIS/HER FIELD WITH THE SENSE OF LEARNING DURING HIS/HER WHOLE LIFE.						5

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	EFFECTIVELY COMMUNICATES INTERPERSONAL AND INTERCULTURAL.						5
2	PREPARES REPORTS IN HIS/HER FIELD, PRESENTS HIS/HER KNOWLEDGES, CONTROVERSY AND ANALYSIS TO THE PROFESSIONALS AND TO THE ONES OUT OF HIS/HER FIELD IN VARIABLE WAYS.						5
3	USES THE SOFTWARES, INFORMATION AND COMMUNICATION TECHNOLOGIES RELATED TO HIS/HER FIELD AT LEAST ON THE BASIC LEVEL OF THE EUROPEAN COMPUTER DRIVING LICENCE.					4
4	FOLLOWS THE INNOVATIONS IN HIS/HER SERVICE FIELD, JOB AND VOCATION AND COMMUNICATES IN A FOREIGN LANGUAGE AT LEAST ON THE LEVEL OF GENERAL A2 OF THE EUROPEAN LANGUAGE PORTFOLIO					4

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	ADHERES TO ETHIC VALUES IN HIS/HER FIELD.					4
2	MINDS HIS/HER PERSONAL CARE, HYGIENE, DRESS AND FINERY AND OUTLOOK LIKE THE WAY HIS/HER FIELD REQUIRES.						5
3	DOES HIS/HER JOB WITHIN THE VOCATIONAL STANDARDS AND LEGALITY.					4
4	PAYS ATTENTION TO THE DIFFERENCES AMONG THE PEOPLE AND CULTURES, SHOWS RESPECT AND TOLERANCE.					4
5	MAKES EVALUATION OF HEALTH CARE, SAFETY AND RISK ANALYSIS IN HIS/HER FIELD.						5
6	PAYS ATTENTION TO HUMAN HEALTH, SOCIAL AND NATURAL ENVIRONMENT WHILE WORKING IN HIS/HER FIELD.					4

WORKLOAD & ECTS CREDITS OF THE COURSE UNIT
Workload for Learning & Teaching Activities
Type of the Learning Activites	Learning Activities (# of week)	Duration (hours, h)	Workload (h)
Lecture & In-Class Activities	14	4	56
Preliminary & Further Study	14	2	28
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	0	0	0
Reading	0	0	0
Assignment (Homework)	0	0	0
Project Work	0	0	0
Seminar	2	2	4
Internship	0	0	0
Technical Visit	2	6	12
Web Based Learning	0	0	0
Implementation/Application/Practice	14	2	28
Practice at a workplace	0	0	0
Occupational Activity	0	0	0
Social Activity	0	0	0
Thesis Work	0	0	0
Field Study	0	0	0
Report Writing	0	0	0
Final Exam	1	1	1
Preparation for the Final Exam	1	10	10
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	2	4	8
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	51	0	148